Soupe de saumon a la creme
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | Onion; diced | |
| 1 | Stalk celery; diced | |
| 1 | cup | White wine |
| 1 | pounds | Bones of white-fleshed fish |
| 1 | quart | Water |
| 3 | Black peppercorns | |
| ½ | Bay leaf | |
| 3 | Sprigs parsley | |
| 1 | quart | Fish stock |
| ¼ | pounds | Salmon; diced |
| ½ | cup | Whipping cream |
| Fresh chopped dill | ||
Directions
FISH STOCK
SOUP
TO MAKE FISH STOCK: Simmer all ingredients for fish stock for approximately 45 min. Strain through cheesecloth. FOR SOUP: Bring 1 qt. fish stock to boil. Reduce heat and add the salmon. Simmer 5 min. Remove from heat.
Gently stir in the cream. Place in a soup tureen or individual bowls.
Sprinkle with dill.
THE CHAPARRAL
LINCOLN DRIVE, PHOENIX
WINE:POUILLY-FUISSE,LOUIS JADOT From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .
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